Summary

For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a real-world focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation processprocurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.

Table of Contents

Preface

vii

Acknowledgements

ix

About the Authors

x

Part 1 The Foodservice Systems Model

1

(82)

Systems Approach to a Foodservice Organization

1

(30)

The Systems Concept

1

(1)

The Organization as a System

2

(3)

Characteristics of Open Systems

5

(1)

A Foodservice Systems Model

6

(4)

The Foodservice Industry

10

(13)

Foodservice Industry Operating Practices

23

(3)

Chapter Summary

26

(1)

Test Your Knowledge

27

(1)

Class Projects

27

(1)

Web Sources

28

(1)

Bibliography

28

(3)

Managing Quality

31

(14)

Quality in the Foodservice System

31

(3)

Process Improvement

34

(5)

External Recognition of Quality

39

(2)

Chapter Summary

41

(1)

Test Your Knowledge

42

(1)

Class Projects

42

(1)

Web Sources

42

(1)

Bibliography

43

(2)

The Menu

45

(38)

The Menu

45

(1)

Menu Trends

46

(1)

Menu Presentation

47

(1)

Menu Pattern

48

(3)

Menu Structure

51

(9)

Factors Affecting Menu Planning

60

(15)

Menu Planning

75

(2)

Menu Pricing

77

(1)

Chapter Summary

78

(1)

Test Your Knowledge

78

(1)

Class Projects

78

(1)

Web Sources

78

(1)

Bibliography

79

(4)

Part 2 Transformation: Functional Subsystems

83

(274)

Food Product Flow

83

(20)

Flow of Food

83

(1)

Types of Foodservices

84

(15)

Chapter Summary

99

(1)

Test Your Knowledge

100

(1)

Class Projects

100

(1)

Web Sources

100

(1)

Bibliography

100

(3)

Procurement

103

(82)

Procurement Process

103

(1)

Role of Purchasing Managers

104

(1)

Purchasing and the Market

105

(13)

Product Selection

118

(4)

Specifications

122

(4)

Methods of Purchasing

126

(9)

Supplier Selection and Evaluation

135

(2)

Purchasing Process

137

(7)

Receiving

144

(9)

Storage

153

(7)

Inventory

160

(14)

Ethical Considerations

174

(3)

Materials Management

177

(1)

Chapter Summary

178

(1)

Test Your Knowledge

179

(1)

Class Projects

179

(1)

Web Sources

179

(1)

Bibliography

180

(5)

Food Production

185

(78)

Functional Subsystem: Food Production

186

(1)

Production Decisions

187

(1)

Production Forecasting

188

(12)

Production Scheduling

200

(1)

Ingredient Control

200

(1)

Ingredient Assembly

200

(6)

Recipes

206

(13)

Quantity Food Production

219

(1)

Objectives of Food Production

220

(1)

Methods of Production

221

(11)

Production Controls

232

(10)

Energy Use

242

(4)

Energy Conservation

246

(4)

Energy Management

250

(8)

Chapter Summary

258

(1)

Test Your Knowledge

259

(1)

Class Projects

259

(1)

Web Sources

260

(1)

Bibliography

260

(3)

Distribution and Service

263

(22)

Functional Subsystem: Distribution and Service

263

(2)

Distribution in Foodservice Types

265

(6)

Categories of Service

271

(4)

Service Management

275

(7)

Chapter Summary

282

(1)

Test Your Knowledge

282

(1)

Class Projects

282

(1)

Web Sources

283

(1)

Bibliography

283

(2)

Safety, Sanitation and Maintenance

285

(72)

Functional Subsystem: Safety, Sanitation, and Maintenance

263

(23)

Safety

286

(1)

Food Safety

287

(9)

Foodborne Pathogens

296

(8)

Controlling Microbiological Quality of Food

304

(12)

Sanitations Regulations and Standards

316

(4)

Employee Safety

320

(3)

Customer Safety

323

(1)

Sanitation

324

(14)

Facility Design

338

(7)

Maintenance

345

(4)

Risk Management

349

(1)

Chapter Summary

350

(1)

Test Your Knowledge

351

(1)

Class Projects

351

(1)

Web Sources

351

(1)

Bibliography

352

(5)

Part 3 Transformation: Management Functions and Linking Processes

357

(242)

Management Principles

357

(54)

The Management Process

357

(3)

Types of Managers

360

(3)

Roles of Managers

363

(2)

Management Skills

365

(2)

Management Functions

367

(13)

Organizational Structure

380

(19)

Job Analysis

399

(4)

Job Design

403

(4)

Chapter Summary

407

(1)

Test Your Knowledge

407

(1)

Class Projects

408

(1)

Web Sources

408

(1)

Bibliography

408

(3)

Leadership and Organizational Change

411

(36)

Motivation and Work Performance

412

(8)

Leadership

420

(20)

Comparison of Management and Leadership

440

(1)

Personal and Organizational Change

441

(1)

Chapter Summary

442

(1)

Test Your Knowledge

443

(1)

Class Projects

444

(1)

Web Sources

444

(1)

Bibliography

444

(3)

Decision Making, Communication, and Balance

447

(34)

Linking Processes

447

(1)

Decision Making

447

(18)

Communication

465

(12)

Chapter Summary

477

(1)

Test Your Knowledge

478

(1)

Class Projects

478

(1)

Web Sources

478

(1)

Bibliography

478

(3)

Management of Human Resources

481

(70)

Evolution of Human Resource Management

481

(3)

Human Resources Planning

484

(4)

Employment Process

488

(15)

Developing and Maintaining the Workforce

503

(15)

Labor Relations

518

(5)

Controlling Labor Costs

523

(2)

Staffing and Scheduling

525

(11)

Productivity Improvement

536

(9)

Chapter Summary

545

(1)

Test Your Knowledge

545

(1)

Class Projects

546

(1)

Web Sources

546

(1)

Bibliography

546

(5)

Management of Financial Resources

551

(26)

Users of Financial Statements

551

(1)

Systems Approach to Managing Financial Resources

552

(1)

Key Aspects of Accounting

552

(1)

Selected Accounting Principles

553

(3)

Basic Financial Statements

556

(3)

Tools for Comparison and Analysis

559

(8)

Budgeting

567

(5)

Chapter Summary

572

(1)

Test Your Knowledge

573

(1)

Class Projects

574

(1)

Web Sources

574

(1)

Bibliography

574

(3)

Marketing Foodservice

577

(22)

Systems Approach to Marketing Management

577

(1)

Definition of Marketing

578

(1)

Marketing Concept

579

(2)

Marketing Management

581

(6)

Service Marketing

587

(3)

Strategic Marketing

590

(5)

Chapter Summary

595

(1)

Test Your Knowledge

596

(1)

Class Projects

596

(1)

Web Sources

596

(1)

Bibliography

596

(3)

Part 4 Outputs of the System

599

(18)

Meals, Satisfaction, and Accountability

599

(18)

Outputs in the Foodservice Systems Model

599

(1)

Quantity of Meals

599

(1)

Quality of Meals

600

(9)

Customer Satisfaction

609

(2)

Employee Satisfaction

611

(1)

Financial Accountability

612

(1)

Chapter Summary

613

(1)

Test Your Knowledge

614

(1)

Class Projects

614

(1)

Web Sources

614

(1)

Bibliography

614

(3)

Marriott Case Study

617

(44)

Appendix A: Sample Specifications for Food Products

661

(8)

Appendix B: Resources for Writing Specifications

669

(2)

Appendix C: Standards for Food Products

671

(14)

Glossary

685

(18)

Index

703

Excerpts

The foodservice industry is in a constant state of change. Change is also apparent in this fifth edition ofFoodservice Organizations: A Managerial and Systems Approach.The fifth edition has been reorganized and revised from the fourth edition to better illustrate the importance of the foodservice systems model as a guiding framework for management in foodservice operations. The foodservice systems model, originally developed by Allene Vaden, has provided the framework for this text since the first edition was published in 1985. The model has withstood the test of time and remains an innovative conceptualization for describing a foodservice operation. OrganizingFoodservice Organizationsaround this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Foodservice Organizationsprovides a blending of theory and practice. The text is guided by a belief that effective foodservice managers must have an understanding of the empirical base that can be used to better manage their operation. Each chapter attempts to provide a blending of quoted research and the practical application of that research. The foodservice and hospitality industries continue to grow. Each year new job opportunities become available for graduates. Students entering the field come from programs focusing on dietetics, foodservice management, and hospitality management. The basic principles for effectively managing a foodservice operation remain the same for all, and, thus, this text can meet the needs of students in a variety of programs. It was written primarily for junior- and senior-level students, and also as a resource for graduate students and instructors. The text was designed as one which could be used for multiple courses, thus reducing the financial burden on students who purchase new textbooks each semester. Every effort was made to keep the text short by providing a quick reviews of information and discussions of the applications of this information. Extensive reference lists and Web sites at the end of each chapter provide sources of additional information that can be used by students and instructors to expand discussion of topics introduced in the text. A case study using a Marriott Senior Living facility is included at the end of the text book. Discussions questions based on the content of each chapter are included at the end of the case study. The case study is designed to allow students to apply topics covered in each chapter. Organization ofFoodservice Organizations This textbook focuses on managing a foodservice system. The foodservice systems model serves as the conceptual framework for the book. The text has undergone a major reorganization from previous editions and now is divided into four sections based on the foodservice systems model. Part 1 focuses on describing theFoodservice Systems Model.Concepts of the model are explained in depth. In Part 2, theFunctional Subsystems(procurement; production; distribution and service; and safety, sanitation, and maintenance) of the transformation process are discussed. Part 3 focuses on theManagement Functions and Linking Processesof the transformation process. Information on management, leadership, communication, and decision making is included as well as discussions on human resource management, financial management, and marketing. The last section, Part 4, focuses onOutputs of the System,and includes methods for evaluating the effectiveness of the system outputs. Each chapter contains margin text boxes with definitions of key terms. A glossary of approximately 50